Whole Roast Pigeon

Once roasted, the sweet juices and crisp skin of a pigeon is absolutely unmissable - perfect for a rustic, gamey Sunday roast. Their petite size also means that diners get a whole bird to themselves - a thoroughly impressive touch.

Variations

Flavour can be added by stuffing the cavity with traditional stuffing or simply a mixture of herbs, mushrooms or even black pudding. Breast meat tends to dry out more quickly than the legs during roasting, so try laying some bacon rashers over the breast or smothering over some butter. Alternatively, try spatchcocking the pigeon before roasting to help to evenly cook the bird.

While the pigeon is resting, don’t discard the pan juices found in the roasting tin. These can be deglazed to form a rich, flavoursome sauce to accompany the dish - Use pan juices in his Madeira and brandy sauce.

Method

1. Preheat the oven to 180°C/gas mark 4
   
   
2. Wash the pigeon, checking that the cavity is particularly well rinsed. Pat dry with kitchen paper
   
   
3. Place a heavy-based pan over a medium-high heat and add a dash of oil
   
   
4. Season the pigeon and place breast-side down into the pan, then turn to sear evenly and achieve a golden colour all over
   
   
5. Sit the bird breast-side up, transfer to a roasting tin and place in the oven. Roast for 10-12 minutes to achieve pink meat, or cook for a further 2-4 minutes for well-done (don’t forget to baste the bird halfway through)
   
   
6. Remove and allow to rest for at least another 5 minutes